kreplach

Meat-filled kreplach in a clear soup

Kreplach (from Yiddish: קרעפּלעך kreplekh, קרעפּל krepl neut. sg.) are small dumplings filled with ground meat, mashed potatoes or another filling, usually boiled and served in chicken soup.^[1] They are similar to Italian tortellini and Chinese wontons. In many Ashkenazi homes, kreplach are served on Rosh Hashanah, at the pre-fast meal before Yom Kippur, and on Hoshana Raba.^[1] Kreplach with vegetarian or dairy fillings are also eaten on Purim, presumably because of their triangular shape akin to the traditional Purim hamentaschen.^[2] A variety with a sweet cheese filling is served as a starter or main dish in dairy meals, specifically on Shavuot.^[3] Stuffed pasta may have migrated from China via Venice to the Ashkenazi Jews in Germany during the 14th century.^[3]

See also

• Pierogi
• Maultasche
• Kalduny
• Mantı
• Mandu (dumpling)
• Khinkali
• Baozi
• Guotie
• Jiaozi
• Tortellini
• Gyoza
• Vareniki

References

External links

• A recipe for kreplach
• Another recipe for kreplach
• "Kreplach as good as gelt", Los Angeles Times, Food section, 21 December 2005. Retrieved on 22 April 2007

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